Method for preparing milkvetch root fried with honey

A technology for honey-roasting Astragalus and Astragalus, which is applied in the directions of medical preparations, pharmaceutical formulations, and plant raw materials containing active ingredients, can solve the problems of high extraction rate of active ingredients, short microwave processing time, long processing time, etc., and achieves the processing process. Controllable, controllable heating temperature and time, the effect of reducing operating steps and time

Inactive Publication Date: 2015-01-07
SUZHOU TIANLING CHINESE TRADITIONAL MEDICINE SLICE
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The baking process is easier to control, but the processing time is long, and the microwave processing time is short, and the extraction rate of active ingredients in the processed product is high, but there is a problem of uneven processing

Method used

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  • Method for preparing milkvetch root fried with honey
  • Method for preparing milkvetch root fried with honey

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] The processing method of honey-roasted Radix Astragali comprises the following steps:

[0031] Step 1, prepare honey water according to the weight ratio of purified water and refined honey at 50:50, and set aside;

[0032] Step 2, at room temperature, put the raw astragalus in honey water for moistening, the weight ratio of raw astragalus and honey water is 100:10, and the moistening time is 1 hour;

[0033] Step 3, stir-fry the stuffed Astragalus membranaceus at 220°C for 30 minutes. After the frying is completed, let it cool to room temperature to obtain honey-roasted Astragalus membranaceus.

Embodiment 2

[0035] The processing method of honey-roasted Radix Astragali comprises the following steps:

[0036] Step 1, prepare honey water according to the weight ratio of purified water and refined honey at 50:100, and set aside;

[0037] Step 2, at room temperature, put the raw Astragalus membranaceus in honey water for moistening, the weight ratio of raw Astragalus membranaceus and honey water is 100:30, and the moistening time is 5 hours;

[0038] Step 3, stir-fry the stuffed Astragalus membranaceus at 240°C for 40 minutes. After the frying is completed, let it cool to room temperature to obtain honey-roasted Astragalus membranaceus.

Embodiment 3

[0040] The processing method of honey-roasted Radix Astragali comprises the following steps:

[0041] Step 1, prepare honey water according to the weight ratio of purified water and refined honey at 50:70, and set aside;

[0042] Step 2, at room temperature, put the raw astragalus in honey water for moistening, the weight ratio of raw astragalus and honey water is 100:20, and the moistening time is 3 hours;

[0043] Step 3, stir-fry the stuffed Astragalus membranaceus at 230°C for 35 minutes. After the frying is completed, let it cool to room temperature to obtain honey-roasted Astragalus membranaceus.

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Abstract

The invention relates to a method for preparing milkvetch root fried with honey. The method comprises the following steps: moistening raw milkvetch root and honey until the honey water is totally absorbed by the raw milkvetch root, frying the moistened milkvetch root at the temperature of 220-240 DEG C, thereby obtaining the milkvetch root fried with honey. According to the preparation method provided by the invention, the milkvetch root is moistened and fried at a high temperature, so that the heating temperature and time of the milkvetch root can be controlled, and the preparation process is controllable. According to the milkvetch root fried with honey prepared by the method, the content of astragaloside is 6.56-11.21mg/g, the content of calycosin-7-glucoside is 3.95-8.15mg/g, and the content of the components is far higher than that in the prior art.

Description

technical field [0001] The invention belongs to the technical field of processing traditional Chinese medicine decoction pieces, and in particular relates to a method for processing honey-roasted Astragalus membranaceus. Background technique [0002] Chinese herbal decoction pieces are the basic components of clinical prescriptions of traditional Chinese medicine and the basic raw materials of Chinese patent medicines. Their quality will directly affect the clinical efficacy of traditional Chinese medicine, which is related to the health of the people. Although TCM decoction pieces have a long history of processing and use in my country, the comprehensive research on TCM often lacks a systematic view and integrity, which is not conducive to revealing the inherent laws of TCM decoction pieces and processing. The low level of research on the quality of Chinese Herbal Pieces affects the production and application of Chinese Herbal Pieces. Traditional Chinese medicine decoction...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A61K36/481
CPCA61K36/481
Inventor 李建华
Owner SUZHOU TIANLING CHINESE TRADITIONAL MEDICINE SLICE
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